All my life I’ve been a potato girl, its just the way I was raised. We could probably go on for hours about the “carbs” factor, but when it comes down to it, at least in my estimation, when you say meat I say potatoes. And as I journey into augmenting my culinary skills I look for new and different ways to prepare the old standby spuds. It becomes more of a challenge during grilling season, but I just happened upon a recipe that with some tweaking became an easy grilling hit. I found a recipe for “Scalloped Potatoes for the BBQ” on Allrecipes.com and with a few little changes upped the wow factor substantially. It’s so easy, you just have to try it.
Grilled Potato Pockets
3–4 Red potatoes, thinly sliced
1 large onion
2 cloves of garlic (more if desired)
Chopped fresh basil (yum, and again to taste)
Butter cubed (again your desired amount)
Salt and pepper to taste
Crumbled blue cheese (the secret flavor factor)
As you can already see, most of this recipe is ingredients to taste. For me and my husband, I used three smaller sized red potatoes, a medium sized onion, 6 big basil leaves, enough butter for flavor, no pepper, Lawry’s seasoned salt and about an eighth of a cup of crumbled blue cheese. The key is making sure the potatoes are thinly sliced otherwise they won’t cook. If you have a mandoline slicer that’s the best, otherwise use a good sharp knife and watch your fingers.
Now here comes the easy part, the directions:
1. Preheat your grill (mine was between 400 – 450 degrees).
2. Take a piece of foil and spray it with cooking spray (this way the potatoes won’t stick and you can use less butter).
3. Make a layer of potatoes and then layer the onion, garlic, basil and butter on top. I did not pepper my potatoes but used Lawry Seasoned Salt on top of these layers. Sprinkle with blue cheese and pat this layer down. Repeat with another layer. Once you’re done you should have something that looks like this:
4. Fold the foil around the layers to make a packet. I take an additional piece of foil and packet it one more time to prevent leaking. With just a single layer of packeting, I found the blue cheese leaked through the foil and onto the grill. You don’t want that to happen.
5. Place the potato packet on the grill and cook for 45 minutes turning the packet over halfway during the cooking time. The result is fabulous and if you try it, I’m sure it will become a new family favorite. Enjoy and feel free to share!